Jamaican Oxtail

Ingredients:

2.5–3 lbs oxtail, cleaned

1 tbsp browning sauce (optional, for color)

1 tbsp all-purpose seasoning

1 tbsp garlic powder

1 tbsp onion powder

1 tsp smoked paprika

1 tsp black pepper

1 tsp thyme (fresh or dried)

1 tsp salt

1 tbsp soy sauce

1 tbsp Worcestershire sauce

3 garlic cloves, minced

1 medium onion, chopped

2 scallions, chopped

1 Scotch bonnet pepper, whole (optional for heat)

2 cups beef broth or water

1 can (15 oz) butter beans (drained and rinsed)

1 tbsp ketchup

1 tbsp brown sugar

2 tbsp oil (for browning meat)

Instructions:

Marinate the Oxtail:

In a large bowl, season oxtail with browning sauce, all dry seasonings, soy sauce, Worcestershire, garlic, onion, and scallions. Mix well and marinate for at least 2 hours or overnight.

Brown the Meat:

Heat oil in a large pot or Dutch oven over medium-high heat. Add oxtail pieces and sear on all sides until browned.

Simmer:

Add enough beef broth or water to just cover the oxtail. Add the Scotch bonnet, brown sugar, ketchup, and thyme. Bring to a boil, then reduce to a simmer.

Cook Low and Slow:

Cover and simmer for 2.5 to 3 hours, or until the meat is fall-off-the-bone tender. Stir occasionally and add water as needed.

Add Butter Beans:

Stir in butter beans and cook for another 10–15 minutes until warmed through and sauce thickens.